“Leadership has a harder job to do than just choose sides. It must bring sides together.” – Jesse Jackson
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
In these days of coronavirus we have to think of creative ways to show others we care. Instead of getting together for a birthday party for a dear friend who turned 90 this week, we gathered together in the yard with masks on our faces and brooms in our hands so we didn’t get too close while she stayed on the deck. We played ‘Happy Birthday’ on a Bluetooth speaker since singing is one of the worst things you can do to stop the spread. We didn’t stay long, but a good, safe time was had by all!
RECIPE OF THE WEEK
I am starting to crave rhubarb, which I haven’t had yet this year. Crisps are my favorite and I pulled out this one which I shared eight years ago, back in 2012. This was based on one from Anne Burrell of the Food Network which adds balsamic vinegar that seems to cut some of the tartness of the rhubarb. I used fresh-picked local strawberries that are sweeter than mass-produced strawberries and 2 cups rhubarb from our son’s garden. Using different strawberries and more rhubarb may suggest more sugar.
STRAWBERRY RHUBARB CRISP
FILLING
- 4 cups strawberries cut into pieces
- 2-4 cups rhubarb, cut into pieces
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 orange, zested and juiced
- 2 tablespoons balsamic vinegar
TOPPING
- 1 1/4 cups flour (white or whole wheat)
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1 1/4 sticks butter, sliced into pieces
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-2 tablespoons water, if needed
Preheat oven to 350 degrees F. Combine filling ingredients in a large bowl and stir to be sure everything is well combined. Pour into a buttered 9 x 9 inch baking dish.
Combine topping ingredients in a bowl and cut in butter with pastry blender until well blended and crumbly. Add 1-2 tablespoons water if the mixture seems too dry.
Spread topping over filling and bake until filling is hot and bubbly and topping looks crispy and brown, about 45 minutes. Serve warm with ice cream.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor who cooks
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